Also called the ‘Pie Noir’, the Basque pig is a breed of Iberic pig and is one of the 5 local breeds along with the Gascon, the Limousin, the Western White, and the Bayeux. The Basque pig originates in the Basque country, Bearn and the Haut Pyrenées regions of south west France. Nearly extinct in the early 80’s it owes its survival to the perseverance of a handful of local breeders.
The Basque Pig is a breed of Iberian Black Foot pig, whose colouring is dark with pink patches.
| From 0 to 2 months : | The pigs are born in fern huts and suckle until they reach 2 months. |  |  | | | | From 2 to 14 months : | Once vaccinated, identified and tattooed, the pigs then live on the mountainside in enclosures of more than a hectare (never more than 40 animals per enclosure), feeding on acorns, chestnuts and seasonal fruit. This natural diet can be supplemented with non-gm cereals. Each space is “rested” for 4 months between groups to allow the vegetation to renew. | | |  | | | | From 12 to 15 months : | The animals are slaughtered when they reach approx. 160kg, which can take up to 18 months. | | | | From 15 to 30 months : | The hams are matured and air dry cured by the south wind of the Aldudes Valley for 10 to 14 months. | | |  |
|